Develop Menus for Special Dietary Requirements - Assessment 1

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP004 Develop menus for special dietary
requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
SIT Version 1 1 of 19
©Futura Group 2016

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
 culinary terms and trade names for:
o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
 main types and culinary characteristics of special diets that are part of contemporary Australian society:
o eating regimes:
 elimination
 macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat-free
o fluids
o food preferences
o food restrictions
o gluten-free
o high carbohydrate
o high or low energy
o high or low protein
SIT Version 1 2 of 19
©Futura Group 2016

o high fibre
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements
o portion size
o substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
o sugar-free
o type one and two diabetes
 main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
o halal
o Hindu
o kosher
o vegan
o vegetarian
 main types of customer groups that have special dietary requirements:
o adolescents
o athletes
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems:
 underweight
 overweight
 obese
 meaning of:
o drug-food interactions
o food allergy
o food intolerance
SIT Version 1 3 of 19
©Futura Group 2016

 key health and legal consequences of failing to address special requirements:
o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
 basic principles and practices of nutrition:
o nutrients and their food sources
o influences on food choice
o food and beverage selection influences
o food labelling and interpretation
o role and implications of using food additives and preservatives
o health implications of food choices
o role of good nutrition in avoiding dietary diseases
o effects of various cooking methods and food storage on nutrients
 primary components of Australian Dietary Guidelines, in particular those for older Australians, children and
adolescents and their use in menu planning
 methods and formulas for calculating portion yields and costs from raw ingredients:
o butcher’s test
o standard measures
o standard yield tests.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Computer, internet access, Australian Guides, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
SIT Version 1 4 of 19
©Futura Group 2016